On Thu 21 Aug 2008 07:49:59p, Cheryl told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>>
>> Here's my very simple "cracker" meatloaf recipe. If you're using fresh
>> bread crumbs, use about 1/2 to /34 cup.
>>
>>
>> * Exported from MasterCook *
>>
>> 13 Crackers Meat Loaf
>>
>> Recipe By :
>> Serving Size : 0 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 Egg
>> 1/3 Cup Chili Sauce
>> 1 Teaspoon Worcestershire Sauce
>> 1/2 Teaspoon Dry Mustard
>> 1/2 Teaspon Salt
>> 1/2 Teaspoon Black Pepper
>> 1/4 Teaspoon Garlic Powder
>> 1 Pound Ground Beef
>> 1/3 Cup Chopped Onion
>> 1/4 Cup Chopped Green Pepper
>> 13 Saltine Crackers -- finely crushed
>> 1 Tablespoon Chili Sauce
>>
>> Preheat oven to 350° F.
>>
>> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
>> salt, black pepper, and garlic powder. Set aside.
>>
>> Crumble ground beef into large mixing bowl.
>>
>> Add chopped onion, chopped green pepper, and crushed crackers.
>>
>> Toss meat mixture together with two forks until all ingredients are
>> well distributed.
>>
>> Add reserved egg mixture and mix thoroughly with hands.
>>
>> Shape into an oval loaf and place in baking dish.
>>
>> Smooth top and spread 1 tablespoon chili sauce evenly over surface.
>>
>> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely
>> brown and juices run clear.
>>
>> Remove from oven and cover with aluminum foil. Allow to stand 15
>> minutes before slicing.
>>
> Thanks Wayne again! I hate bell peppers so I'd leave that out, but the
> rest looks yummy. I have some frozen ground mystery meat that needs
> cooking soon, so I'm going to make a meatloaf over the weekend, and try
> your recipe. I like the fork-mixing method you describe.
>
> Cheryl
>

You're welcome! I often don't have bell pepper on hand so it's often
missing in my meatloaf with no ill effects. This one's very basic, but
very homey. Of course, you can other seasonings, herbs, etc. I like the
plainness of this one. Ah, the fork mixing. Yes, it keeps the meat from
becoming too compact before the liquids are added, and helps to distribute
all the dry ingredients evenly. Enjoy!

--
Wayne Boatwright

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Date: Thursday, 08(VIII)/21(XXI)/08(MMVIII)
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